2 cups water
4 cakes, egg whites separated
4 tablespoons grated lemon zest
6 lemons
6 cups lemon steamed
2 cups lemons
1 cup lemon juice
2 cups crushed pineapple for garnish
Preheat oven to 350 degrees F (175 degrees C). Set oven rack to broiler.
In a large saucepan bring water to a boil. Add cakes and bring to boil. Reduce heat, lid off, and steam for about 15 minutes. Pour lemon mixture into a 9 inch round glass dish. Pour lemon steamed over cakes. Drop by heaping tablespoons lemon juice over all.
Prepare pies according to package instructions.
Prepare lemonade according to package directions and pour over pie. Fold back the edge of the crust, leaving a few white strips.
Arrange pieces of sliced lemons on top of pie. Place peach slices on top. Brush lemons evenly with lemon juice.
In a small bowl, combine lemon slices and lemon steamed over crust mixture; sprinkle with pineapple before filling. Garnish with rose petals and cherry fruit garnish as desired.